Schad’s pork shoulder (boneless) is cut from the top end of the shoulder, know as the shoulder butt. It is often referred to as “Cottage Ham”. Technically it is not ham since it does not come from the hind leg.

Schad’s pork shoulder is cured in a salt and brown sugar brine overnight. The cured pork shoulder is then smoked by hanging over burning hickory wood chips in a smokehouse.

Schad’s pork shoulders are fully cooked and will weigh between 1 and 3 pounds.